2 tomatillos, husked, rinsed, and chopped (1/2 cup)
1/4 cup chopped onion
1 clove garlic, minced
1 fresh jalapeno or serrano pepper, seeded and finely chopped
2 teaspoons olive oil or cooking oil
1/4 cup chicken broth
1/4 cup lightly packed fresh cilantro sprigs
1/4 cup lightly packed fresh parsley sprigs
1-1/2 cups hot cooked rice
Tomato wedges (optional)
Cilantro sprigs (optional)
Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.
Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.
To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro. Makes 2 servings.